Roasted Brussels Sprouts with Butternut Squash and Pomegranate

Believe it or not Brussels sprouts are one of my children’s favorite vegetables.  I roast them all the time and we devour them.  This dish was delicious, colorful, and packed with nutrients. 

Recipe adapted from Food Network

Ingredients-

2 pounds Brussels sprouts stems removed and halved

½ butternut squash peeled and cubed

½ red onion cut into wedges

¼ cup extra virgin olive oil

1 teaspoon chili powder

Salt and pepper to taste

2 tablespoons Pomegranate balsamic

2 tablespoons (or more) pomegranate seeds

Directions:

1. Preheat oven to 400 degrees and line a large baking sheet with aluminum foil.
2. Add brussels, butternut cubes, onion, and ¼ cup olive oil to a large bowl.  Shake to mix and distribute the oil.
3. Pour mixture on the baking sheet.
4. Sprinkle chili powder, salt, and pepper over the vegetables.
5. Roast 35-40 minutes.
6. Sprinkle pomegranate balsamic over the roasted vegetables.
7. Sprinkle pomegranate seeds around the dish.
8. Enjoy!